Spicy Pinto Beans

This quick and easy Mexican spicy pinto beans recipe is simple to make and creates spicy, smoky, and flavorful beans. 

I threw this easy Mexican side dish recipe to pair with some grilled Mexican flanken short ribs, cilantro and lime rice, and a Mexican wedge salad. Since I used canned pinto beans for this recipe, it was quick and easy to throw together. These smoky, spicy pinto beans were a huge hit with all of us, especially my daughter, who raved about them.

Spicy Pinto Beans

Ingredients:

• 3 pieces of bacon, cooked & crumbled
• ½ yellow onion, diced
• ½ jalapeno, seeded & deveined, diced
• ½ tsp chicken bouillon
• ¼ tsp dried oregano
• ¼ tsp cumin
• 1 large clove of garlic, minced
• 2 (15-oz) cans of pinto beans, drained & rinsed
• ½ cup chicken broth
• 1 Roma tomato, seeded & diced
• 1 small chipotle pepper + 1 tsp adobo sauce, chopped
• Sea salt and freshly cracked black pepper, to taste
• Fresh cilantro, finely chopped

How to Make Spicy Pinto Beans

Cook the bacon in a small Dutch oven over medium-high heat until golden brown and crispy. Place on a paper towel to drain. Chop into crumbles and set aside until needed.

Add the onion and jalapeno to the same small Dutch oven and cook, stirring frequently, for 3-4 minutes.

Add the chicken bouillon, oregano, cumin, and garlic and cook, stirring constantly, for 1 minute.

Add the drained and rinsed pinto beans, chicken broth, tomato, bacon crumbles, chipotle pepper, adobo sauce, sea salt, and freshly cracked black pepper to taste.

Bring to a slight boil, then reduce heat and simmer for 15-20 minutes, stirring often.

Taste and reseason if needed.

Pour into a serving bowl and top with fresh cilantro. Enjoy.

Spicy Pinto Beans

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Sides

Cuisine: Mexican

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Dutch Oven

Ingredients

• 3 pieces of bacon cooked & crumbled
• ½ yellow onion diced
• ½ jalapeno seeded & deveined, diced
• ½ tsp chicken bouillon
• ¼ tsp dried oregano
• ¼ tsp cumin
• 1 large clove of garlic minced
• 2 15-oz cans of pinto beans, drained & rinsed
• ½ cup chicken broth
• 1 Roma tomato seeded & diced
• 1 small chipotle pepper + 1 tsp adobo sauce chopped
• Sea salt and freshly cracked black pepper to taste
• Fresh cilantro finely chopped

Instructions

• Cook the bacon in a small Dutch oven over medium-high heat until golden brown and crispy. Place on a paper towel to drain. Chop into crumbles and set aside until needed.
• Add the onion and jalapeno to the same small Dutch oven and cook, stirring frequently, for 3-4 minutes.
• Add the chicken bouillon, oregano, cumin, and garlic and cook, stirring constantly, for 1 minute.
• Add the drained and rinsed pinto beans, chicken broth, tomato, bacon crumbles, chipotle pepper, adobo sauce, sea salt, and freshly cracked black pepper to taste.
• Bring to a slight boil, then reduce heat and simmer for 15-20 minutes, stirring often.
• Taste and reseason if needed.
• Pour into a serving bowl and top with fresh cilantro. Enjoy.

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